Vitamin A Attack - Pumpkin Carrot Muffins - cooking recipe

Ingredients

1 1/4 cups whole wheat pastry flour
3/4 cup wheat bran (real wheat bran, not cereal)
1/2 cup oats (not instant)
1/3 cup ground flax seeds
2 1/2 teaspoons baking soda
2 teaspoons pumpkin pie spice
3/4 cup Splenda sugar substitute (or other sugar substitute)
1/2 cup nonfat milk (or soy milk)
1 1/4 cups canned pumpkin (normal canned pumpkin, not the pumpking pie filling variety!)
1 cup grated carrot

Preparation

Preheat oven to 375.
Mix milk, sugar, syrup, pumpkin and carrots.
In a seperate bowl, mix flour, wheat bran, oats, flax seeds, baking powder, and spice.
Mix everything together, then add nuts or whatever add-ins you like.
Pour into greased or paper cup lined muffin tin.
Bake 25-35 minutes or until done.
For Vegan use the soy milk option.